No gas .:(

[eyalius]

Could it be that I have no gasses in my cider becuase of low temperature after botteling ?

 

[Maylar]

Wanna give us a bit more info?
How did you bottle?

 

[Gavin C]

Could it be that I have no gasses in my cider becuase of low temperature after botteling ?

Yes it is one possible contributing factor.

Other possible causes

• No yeast viability
• No priming sugar added
• Leaking caps
• Cracked bottles

A combination of low temperature (how low we talking?) and a prolonged fermentation time with low yeast viability at the end and high ABV cider would all lead to a longer time to carbonate.

Put them at room temperature for 3+ weeks. I'm assuming you added priming sugar at bottling.

 

[Hello]

Yes it is one possible contributing factor.

Other possible causes

• No yeast viability
• No priming sugar added
• Leaking caps
• Cracked bottles

A combination of low temperature (how low we talking?) and a prolonged fermentation time with low yeast viability at the end and high ABV cider would all lead to a longer time to carbonate.

Put them at room temperature for 3+ weeks. I'm assuming you added priming sugar at bottling.

If this is cider then I'd want to know what his FG was if he did add sugar. Otherwise, I fear bottle bombs if you want 3 weeks.

 

[Gavin C]

If this is cider then I'd want to know what his FG was if he did add sugar. Otherwise, I fear bottle bombs if you want 3 weeks.

I'm assuming ferementation was complete. That's a whole other ball of wax. Cider or beer, fermentation needs to be complete before bottling. The info I gave is valid for both.

 

[Hello]

I'm assuming ferementation was complete. That's a whole other ball of wax. Cider or beer, fermentation needs to be complete before bottling. The info I gave is valid for both.

Completely true. Having stopped fermentation short on purpose and then letting the bottles sit at room temp for probably 2 days longer than they should have, I suffered the consequences both with injury and damage to my kitchen ceiling.

 

[eyalius]

Fermentation has been completed, FG 0.098. Since then at temperature of 8 ° C.

 

[Maylar]

Yes, too cold.

 

[jmcquesten]

On a similar note, I can't get my keg of apfelwein to carbonate. I've had it cold and on co2 for several weeks and it just won't carbonate. Does cider/apfelwein act different than beer when absorbing co2? Before kegging, I used campden tablets and k sorbate, then sweetened with regular sugar. There are no leaks. Any ideas?

 

[Maylar]

Should be just like beer.

 

[Gavin C]

Fermentation has been completed, FG 0.098. Since then at temperature of 8 ° C.

Too cold. Far too cold.

On a similar note, I can't get my keg of apfelwein to carbonate. I've had it cold and on co2 for several weeks and it just won't carbonate. Does cider/apfelwein act different than beer when absorbing co2? Before kegging, I used campden tablets and k sorbate, then sweetened with regular sugar. There are no leaks. Any ideas?

All liquids like beer, cider, water, soda, starsan will carbonate at the same rate dictated by temperature and CO2 pressure.

Assuming you have no leak (your tank would be long empty if you did) it means there is no gas flowing to the keg. A blockage in the line or an unseated QD or blocked gas post could be the culprit.

 

[jmcquesten]

Too cold. Far too cold.




All liquids like beer, cider, water, soda, starsan will carbonate at the same rate dictated by temperature and CO2 pressure.

Assuming you have no leak (your tank would be long empty if you did) it means there is no gas flowing to the keg. A blockage in the line or an unseated QD or blocked gas post could be the culprit.

It's acting like there's no gas, but the keg is pressurized and when I increase the pressure, the flow out increases. This might end up being a "still" apfelwein instead of a sparkling one.

 

[Maylar]

Was the keg purged of air first?

 

[BigMack]

It's acting like there's no gas, but the keg is pressurized and when I increase the pressure, the flow out increases. This might end up being a "still" apfelwein instead of a sparkling one.

What psi is it set at right now?

 

[Sailingeric]

On a similar note, I can't get my keg of apfelwein to carbonate. I've had it cold and on co2 for several weeks and it just won't carbonate. Does cider/apfelwein act different than beer when absorbing co2? Before kegging, I used campden tablets and k sorbate, then sweetened with regular sugar. There are no leaks. Any ideas?

I have done two ciders on tap, one took a while to carb up. From doing some looking on line it seems cider may take longer to carb up but I have looked into why. My second cider I cranked the PSI up to 30, let it sit for week, purged down to serving pressure and it was just right.

 

[Yooper]

Fermentation has been completed, FG 0.098. Since then at temperature of 8 ° C.

You mean .998. There is no such thing at .098, but there should be a 9 in the place where you have the second 0.

On a similar note, I can't get my keg of apfelwein to carbonate. I've had it cold and on co2 for several weeks and it just won't carbonate. Does cider/apfelwein act different than beer when absorbing co2? Before kegging, I used campden tablets and k sorbate, then sweetened with regular sugar. There are no leaks. Any ideas?

No, it's still subject to the laws of physics. What's the temperature and psi on the regulator? Are you beer lines too short? If they are 10' long or more, that's probably long enough depending on the psi on the regulator.

 

[jmcquesten]

You mean .998. There is no such thing at .098, but there should be a 9 in the place where you have the second 0.




No, it's still subject to the laws of physics. What's the temperature and psi on the regulator? Are you beer lines too short? If they are 10' long or more, that's probably long enough depending on the psi on the regulator.

Thanks Yooper. The temperature was 36°F and the pressure started at 15 psi and went up as high as 25. It's being run off my soda regulator/tank and has either a 20 or 25 ft (3/16") hose. This is a completely separate setup from my 4 tap beer serving setup. It's got me stumped at the moment. I guess I'll just keep checking it's progress

 

[eyalius]

No leak, no broken bottles, added priming sugar on time.... at the moment in a warm room, how long should I wait?

 

[Gavin C]

No leak, no broken bottles, added priming sugar on time.... at the moment in a warm room, how long should I wait?

3 weeks minimum